New Orleans-style Anasazi Beans and Rice

New Orleans-style Anasazi Beans and Rice
Photo by Scott Phillips

Ingredients

  • 3 medium scallions, thinly sliced
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 2 medium cloves garlic, minced
  • Hot pepper sauce, for serving
  • Kosher salt and freshly ground black pepper
  • 1 medium green or yellow bell pepper, stemmed, seeded, and cut into ½-inch dice
  • 6 oz. fully cooked andouille or other spicy smoked sausage, halved lengthwise and cut crosswise into ¼-inch-thick slices
  • + 8 more ingredients
    • 1 lb. (2-½ cups) dried Anasazi beans, soaked
    • 3 medium celery stalks with leaves, cut into ½-inch dice
    • 1 medium red onion, cut into ½-inch dice
    • 1 tsp. fresh thyme or ½ tsp. dried
    • 1 Tbs. pure olive oil
    • 1 dried bay leaf
    • Jarred pickled jalapeños, for serving
    • 2 cups long-grain white rice

Put the beans in a 6-quart Dutch oven. Add 2 quarts cool water, or enough to cover the beans by about 3/4 inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep th...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network